Authentic Swedish Cinnamon Buns (Kanelbullar) – Soft, Spiced & Perfect for Fika

 

 

There’s something truly special about Swedish Cinnamon Buns — soft, beautifully spiced, and twisted into those iconic golden spirals that make your whole kitchen smell like comfort. Kanelbullar aren’t as sweet as traditional cinnamon rolls, and that’s exactly why they’re so irresistible. The gentle warmth of cinnamon, the whisper of cardamom in the dough, and the crunchy pearl sugar on top come together to create a bun that’s perfect for fika, cozy afternoons, or anytime you want a little Scandinavian magic in your day.

This recipe is simple, reliable, and wonderfully rewarding. Whether you’re new to yeast baking or already love making homemade buns, these Swedish cinnamon buns rise beautifully, bake up tender, and taste like they came straight from a Nordic bakery. If you’ve never tried kanelbullar before, you’re in for a treat — they’re the kind of bake that brings joy from the very first twist of dough.

 

One of my great regrets from living in the U.K. was that I did not take the opportunity to spend more time traveling in Europe, specifically the Scandinavian countries. I had always planned on doing so, but just never got there.

These cinnamon buns I am sharing with you today are a Swedish specialty.  They do look similar to North American cinnamon buns, but there is a marked difference.  For one the dough is not enriched with eggs.  Secondly the dough is flavored with cardamom.  Third, they are decorated with pearl sugar, or crystalized sugar after glazing and prior to baking.

This humble sweet treat, more commonly known as kanelbulle in Sweden is a national favourite, and one that has been copied across many parts of the world. They have been covered with a layer of icing in Belgium and the United States, and filled with raisins in the UK, but those with a simple scattering of sugar on the top are the original Swedish favourite. Often made when guests are expected over for coffee, they have become so popular that in recent years it has been given its very own day – kanelbulle dag. Literally translated as ‘cinnamon bun day’, it is now celebrated in Sweden and around much of northern Europe each year on the 4th October. But you can really make and enjoy them any time.  I cannot think of a wrong time to be enjoying cinnamon buns, can you?

I added some sugar to the milk in order to help the yeast to rise. This was not called for in the original recipe. I also found the dough to be a bit stiff and added some extra milk to compensate for that, so do only add enough flour to give you a soft, pliable dough.

The recipe does make rather a lot, 25 rolls, but never fear, they freeze really well. You could also cut the recipe in half if you wanted to.  These were really lovely however. Not quite as light and fluffy as the Cinnamon rolls I am used to but delicious nonetheless!

 

INGREDIENTS NEEDED

TO MAKE

SWEDISH CINNAMON BUNS (KANELBULLAR)

Everything is pretty simple and straightforward. There is nothing too out of the ordinary.

For the dough:

• 1 1/2 tsp dried yeast
• 5 1/4 TBS (75g) butter
• 1 generous cup (250ml) of milk (1 cup)
• 1/4 cup (50g) of granulated sugar
• pinch salt
• 1 tsp ground cardamom
• 6 cups (600g) bread flour

For the Filling:

• 1/2 cup (115g) butter, softened
• 1/2 cup (100g) sugar
• 4 tsp cinnamon

To finish:

• 1 free range egg
• 2 TBS water
• pearl sugar (I used sugar crystals)

 

NOTES ON INGREDIENTS

• I used regular yeast that comes in the jar. You could also use fresh yeast if you have it. 
• I used salted butter as that is the only kind I keep in the house.
• I used whole milk. I wanted a rich dough.
• In the U.K. I would use caster sugar as the granulated sugar there is far too coarse.
• You can leave out the cardamom but then you will lost the Swedish component of this recipe.
• Bread flour is flour which has been specially formulated to make breads with.
• Pearl sugar is a special kind of sugar, which comes in small white pearls. It can be difficult to find. I just used coarse sugar crystals. You could also use demerara sugar, broken sugar cubes, etc.

 

HOW TO MAKE

SWEDISH CINNAMON BUNS (KANELBULLAR)

These are relatively simple to make. They do take time with all of the risings, etc. but they are very easy.

1. In a bowl, mix the yeast and a few tablespoons of the milk. Leave for a few moments, whilst you melt the butter and combine with the remainder of the milk. (I melted the butter in the microwave.)
2. Add in the yeast mixture, and then the sugar, salt, cardamom and flour. Knead the mixture until the dough is firm and smooth. (either in a machine using a bread hook or by hand)
3. Cover the dough with a tea towel and allow to rise for 30 minutes at room temperature. (I had to add more milk to make the mixture of the right consistency. I shaped it into a smooth ball after kneading and placed it into a greased bowl, turning it to grease the top before covering it and leaving it in a warm place. Mine was left for one hour to rise.)
4. Once risen, briefly knead the dough again and then roll it out to a rectangle around 1/2 inch (3mm) thick. (This helps to knock out any air bubbles.)
5. Carefully spread the dough with the softened butter. Combine the sugar and cinnamon and sprinkle it all over the top of the butter. Roll the dough up tightly along the longest edge to create a long sausage. Slice into approximately 25 rounds, 1/2 inch thick. (You can also use a piece of plain dental floss to cut into slices.)
6. Place the rounds into paper muffin cases, with the cut edge facing upwards. Place onto a large baking sheet. (These do not go into a muffin tin.)
7. Cover with a tea towel and allow to raise again for another hour, in a warm place until doubled in size. (I use a damp tea towel. Wet, wring out well, and then use.)
8. Once risen, beat together the egg and water and brush the tops of the buns carefully with this mixture. (Try not to let it drip down the sides.)
9. Sprinkle with the pearl sugar (or more cinnamon) and bake in a 425*F/225*C/ gas mark 7 oven for around 10 minutes. (They should be cooked through and golden brown in color.)

 

🌾HELPFUL HINTS & TIPS FOR

WORKING WITH YEAST BREADS🌾

🧡 1. Treat your yeast gently Yeast is a living thing — it loves warmth, but not heat. Water or milk should feel like a warm bath, around 105–115°F (40–46°C). Too hot and you’ll kill it; too cold and it won’t wake up.

🧡 2. Don’t rush the rise Yeast doughs rise when they are ready, not when we are. A warm, draft‑free spot helps, but time is the real secret. If your kitchen is cool (hello, Nova Scotia!), let it rise a little longer.

🧡 3. Kneading builds strength Kneading develops gluten — the stretchy structure that traps air and makes bread fluffy. If the dough springs back when you poke it, you’re on the right track.

🧡 4. Enriched doughs take longer Doughs with butter, sugar, or eggs (like cinnamon rolls) rise more slowly because the fat weighs things down. This is normal — just give them time to puff.

🧡 5. Use the “windowpane test” Stretch a small piece of dough between your fingers. If it stretches thin enough to let light through without tearing, it’s perfectly kneaded.

🧡 6. Don’t add too much flour Soft dough = soft bread. It’s tempting to add more flour when dough feels sticky, but try to resist. A lightly floured surface and gentle hands are usually enough.

🧡 7. Let dough rest after shaping Once you roll, twist, or shape your buns, let them rise again. This second rise gives you that pillowy, bakery‑style texture.

🧡 8. Steam makes a beautiful crust For rustic loaves, add a pan of hot water to the oven. For soft rolls, skip the steam — they prefer a gentle, tender bake.

🧡 9. Cool on a rack Cooling prevents soggy bottoms and helps the crumb set properly. Warm is lovely… but let them breathe.

🧡 10. Practice makes confidence Every batch teaches you something — how dough feels, how it smells, how it behaves. Yeast baking is a relationship, not a recipe.

 

FREQUENTLY ASKED QUESTIONS

WHAT IS THE DIFFERENCE BETWEEN THESE AND REGULAR CINNAMON ROLLS?

While they may look similar, kanelbullar are less sweet and have cardamom in the dough, which gives them a distinct Scandinavian flavour. They also don’t contain egg in the dough, so the texture is different.

CAN I LEAVE OUT THE CARDAMOM?

You can, but cardamom is considered essential in traditional Swedish cinnamon buns. Without it, the buns will taste more like regular cinnamon rolls.

WHAT CAN I USE INSTEAD OF PEARL SUGAR TO DECORATE THESE?

If you can’t find pearl sugar, coarse sugar, crushed sugar cubes, or turbinado sugar will give a similar crunchy topping.

CAN I MAKE THE DOUGH AHEAD OF TIME?

Yes — you can let the dough rise slowly in the refrigerator overnight. Just bring it back to room temperature before rolling it out.

HOW CAN I KEEP THESE SOFT?

Store them in an airtight container at room temperature. A quick warm‑up in the microwave or oven will make them soft again.

CAN I MAKE THESE DAIRY FREE?

Yes — use plant‑based butter and milk. The flavour and texture will be slightly different, but still delicious.

HOW LONG WILL THESE KEEP AT ROOM TEMPERATURE?

These are best on the day, but these will stay freshish for about 5 days stored in an airtight container.

CAN I FREEZE THESE?

These freeze beautifully. Simply wrap and store in an airtight freezer bag, label and date. They will keep for up to three months frozen.

 

A FEW OTHER CINNAMON ROLL RECIPES TO ENJOY

Who doesn't love a good Cinnamon roll!

OREO STUFFED CINNAMON ROLLS - These cinnamon rolls take everything you love about warm, gooey, freshly baked rolls and make them even more irresistible. Each swirl is packed with crumbled Oreo cookies, giving you pockets of rich chocolatey goodness in every bite. A drizzle of cream makes them bake up extra soft and luxurious, and once they’re warm from the oven, you finish them with icing and a sprinkle of Oreo crumbs for that perfect cookies‑and‑cream finish. They’re simple, indulgent, and guaranteed to make your kitchen smell heavenly. A true treat for brunch, coffee breaks, or whenever you want something extra special.

SMALL BATCH YEASTED CINNAMON ROLLS - These small‑batch yeasted cinnamon rolls are everything a cozy weekend bake should be — soft, fluffy, golden, and swirled with just the right amount of sweet brown‑sugar cinnamon filling. The dough comes together easily, rises beautifully, and bakes into tender rolls with crisp edges that beg to be slathered in rich cream cheese icing. The warm frosting melts into every nook and cranny, making each bite pure bliss. Perfect for treating yourself and sharing a few with someone you love.

  

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Yield: 25

Author: Marie Rayner

Swedish Cinnamon Buns

Prep time: 2 H & 15 MCook time: 10 MinTotal time: 2 H & 25 M

A Swedish national favorite. No small wonder. These are fabulously tasty!

Ingredients

For the dough:

• 1 1/2 tsp dried yeast
• 5 1/4 TBS (75g) butter
• 1 generous cup (250ml) of milk (1 cup)
• 1/4 cup (50g) of granulated sugar
• pinch salt
• 1 tsp ground cardamom
• 6 cups (600g) bread flour

For the Filling:

• 1/2 cup (115g) butter, softened
• 1/2 cup (100g) sugar
• 4 tsp cinnamon

To finish:

• 1 free range egg
• 2 TBS water
• pearl sugar (I used sugar crystals)

Instructions

1. In a bowl, mix the yeast and a few tablespoons of the milk. Leave for a few moments, whilst you melt the butter and combine with the remainder of the milk.
2. Add in the yeast mixture, and then the sugar, salt, cardamom and flour. Knead the mixture until the dough is firm and smooth. (either in a machine using a bread hook or by hand)
3. Cover the dough with a tea towel and allow to rise for 30 minutes at room temperature. (I had to add more milk to make the mixture of the right consistency. I shaped it into a smooth ball after kneading and placed it into a greased bowl, turning it to grease the top before covering it and leaving it in a warm place. Mine was left for one hour to rise.)
4. Once risen, briefly knead the dough again and then roll it out to a rectangle around 1/2 inch (3mm) thick.
5. Carefully spread the dough with the softened butter. Combine the sugar and cinnamon and sprinkle it all over the top of the butter. Roll the dough up tightly along the longest edge to create a long sausage. Slice into approximately 25 rounds, 1/2 inch thick.
6. Place the rounds into paper muffin cases, with the cut edge facing upwards. Place onto a large baking sheet.
7. Cover with a tea towel and allow to raise again for another hour, in a warm place until doubled in size.
8. Once risen, beat together the egg and water and brush the tops of the buns carefully with this mixture.
9. Sprinkle with the pearl sugar (or more cinnamon) and bake in a 425*F/225*C/ gas mark 7 oven for around 10 minutes.

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